Iced Stone Fruit Dessert
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 228 mg | (6 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups canned Apricot (drained)
- 1 ⅔ cups cold water
- ½ cup caster sugar
- lemons (juiced from one lemon)
Preparation steps
1.
Place the apricot halves, lemon juice and 200ml of cold water in a food processor and blitz until smooth.
2.
Pass the purée through a sieve and collect in a clean bowl. Heat together the remaining water and the caster sugar in a saucepan over a medium heat.
3.
Simmer for 5 minutes until the sugar has dissolved and the syrup has reduced a little. Remove from the heat and allow to cool completely before combining with the apricot purée.
4.
Churn in an ice cream maker according to the manufacturer's instructions; once the sorbet is smooth, soft and starting to set, spoon into a freezable container and freeze for at least 2-3 hours until set.
5.
When you are ready to serve the sorbet, remove it from the freezer a few minutes beforehand.
6.
Use a warm, damp ice cream scoop to make even balls of the sorbet. Place in bowls and serve immediately.
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